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First Aired - 11/22/2009 01:15PM
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Food historian and friend of the show Andy Smith stops by to give us some context for the food we eat on Thanksgiving. Also on the show, Curtis B. Wayne.
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The Main Course Part Q: Introduction (10:00)
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Roberta's, The Main Course Part Q, Andy Smith, food historian, Curtis B. Wayne, Burning Down The House, Eating History: Thirty Turning Points in the Making of American Cuisine, Thanksgiving food, venison, turkey, foul, pigeon, pheasant, quail, swan, Native Americans, Edward Winslow, New England, a small footnote on a letter noted that it was the first Thanksgiving, there was no description of dinners until the 1780's, political climate, Sarah Josepha Hale, Northwood, pot pies, fall vegetables, America needed a fall holliday, The Civil War, the conformity of the foods we eat, wild rice, heritage breeds, Minesotta wild rice, green beans and gravy, cream of mushroom soup, marshmallows, egg whites and sugar, 1920's, corn syrup, holiday tradition,Wild Turkey! (10:00)
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food factoids, The New School, Drinking History, historical recipes, modern recipes, Esquire, whiskey and sugar, whiskey, turkey is the centerpiece for every description of a meal in America, pigs, the goal of Thanksgiving is to bring family together, the turkey feeds a lot of people, turkeys are smaller and faster now, big turkeys couldn't fly, wild turkeys used to be larger than domestic turkeys, enormous wild turkeys in Staten Island, rapid transit train, Patrick Martins, Naraganset breed, broad breasted white, Moses crossing the Red Sea was an original symbol idea for America, The Bald Eagle was chosen, the turkey would have been better, the turkey was an asain bird, guinne hens come from Africa, American Indians think Thanksgiving should be celebrated as a day of mourning, fish on Thanksgiving, oyster stuffing, New York Harbor was the largest oyster bed in the world in colonial and american times, Perry Rosso, wild turkeys were feared for extintion, first animal that was reintroduced to the wild sucessfully, more wild turkeys in America today than when Europeans first arrived, lyme disease, Eerie Canal, American's loved inexpensive foods, sweet potatos, Central South America, kasava, peanuts changed the economy, Washington Carver did not populize peanuts!,Peanuts, Potatos & Tomatos (13:20)
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Roberta's, peanut butter, Geroge Washington Carver, sweet potatos, peanuts as a sharecropper crop, one of the first African Americans to address Congress, peanut companies latch on to him, lard, Crisco, the Yam is an African plant that comes into America through slave trade, the sweet potato inside can be any color, Yams was slang for sweet potatos, Thanksgiving was a northern holiday, celebrated in some parts of the south, it wasn't a state holiday until the late 1900's, celebrated in the South before The Civil War, potatos started in South America then went to Europe then the United States, starch crops, food history, tomato blight, blight, rooftop garden, tomatos didn't become popular until the 1820's, The Spanish don't run into the tomato until 1518, first recipe was published in Italy in 1543, ketchup, catsup, corn, cornbread, beans, turducken, renaissance recipe,To comment on this episode click here. There are currently Comments
First Aired - 09/13/2009 12:00PM
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Patrick and Katy are joined by world-class pastry chef Gina DePalma of Babbo, who talks about the nature of pastries, trends amongst chefs & what it takes to survive in the food industry. Also on the show, Michael Hurwitz & Liz Carollo of Greenmarket.
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Main Course Introduction (9:30)
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Babbo, Gina DePalma, Edwards, James Beard award winning pastry chef, health care reform, mega food, mega agriculture, insurance industries, weight related disease, diabetes, fast food, prepared food, poor health habits, preventive care, woman's rights, civil rights, Michael Pollan, the US spends twice as much per person as European countries, ignorance is not a good launching pad, emergency rooms, end of life counseling, living will, health care proxy, soda tax, New York Times, cigarettes, drugs, fruit juice, death panels, hospitals, original music this week by Wreck Tech, www.myspace.com/wrecktech,Gina DePalma of Babbo (10:51)
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Gina DePalma, Babbo, pastry industry, Gina has no pastry training, culinary school, Gina started cooking instead of going to law school, there is more talent around today, Diner, Marlow & Daughters, bakeries, cupcakes, pastries are different in restaurants than pastry shops, dessert, mousse, custard, baking, baked brie, mass produced, trends, bacon ice cream, sweet foods being segregated from savory foods, meats with sugar, poultry, almonds and sugar, Blancmange, cherry tomato sorbet with sea salt, food mania, salted caramel, curry chocolate, Snickers, minimalistic, clean flavors, protecting the integrity of the products, fritters, budino,Gina Tells Us What It Takes To Become a Pasty Chef (17:50)
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dessert as an afterthought, star chefs, Anthony Bourdain, what makes young people tick?, quotidian fabric, bare bones menus, menus were much bigger in the late 90's, Joe Bastianich, unusual tools, stand mixer, kitchen aid, beginners need to learn the vocabulary, Michael Ruhlman, dishes become part of the lexicon, Alice Waters, video games, dedicating time to a craft, putting integrity into a dish by making it properly, wacky flavor combinations, popularity contest, up and coming restaurateurs have it easier, Viking, Cuisinart, scale, Italian, Momofuku, awards, regionality, lowboy, soufflé, tapioca, gelato, temperament, centrifuge,Monthly Greenmarket Segment with Michael Hurwitz & Liz Carollo (9:28)
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Greenmarket, Edwards, www.EdwardsVAHam.com, Michael Hurwitz, Liz Carollo, monthly segment, EBT, food stamps, locally produced agriculture products, summer products, corn, this is the last week for berries, boysenberry, ask producers for leftover products, canning, preserving, home cooking, pickling, jams and jellies, basil, pesto, activities, cooking demonstrations, seasonality, free recipes, events, Caryle Gardens, Rick Fields, Rick's Picks, meet your farmer, fish tacos, flounder, Union Square, duck, Fort Greene, Tribecca, Tucker Square, Inwood, Jackson Heights, produce, Indian, Pakistan, New Amsterdam Market,Michael Explains Why Greemarket Does Not Offer Prepared Foods (13:29)
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prepared meals at Greenmarket?, staying true to form, public space, education center, Ithica Farmer's Market, orange juice, prepared foods change the atmosphere of a market, Poe Park, Brooklyn Flea, energy costs, city support, city government, department of transportation, community affairs, parks department, Donald Trump, Union Square construction, Staten Island Mall, seasonal staff, intensive training, tough seasons, Farmer's Market, tomatoes will be around for a few more weeks, firefighter chili cook off, relationship between nutrition and health, Red Hook ball field lost vendors because of mobile trucks, agriculture, supermarkets, cakes, apple, cheese, bread, herbs, inspectors, regulations, grassroots, schools, blight, rain,Jeff Lohn of Flushing Farms (10:39)
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Flushing Farms, Flushing Ave, fruit trees, art farm, redevelopment process, green eco art project, soil, compost, grass, menu, networking in the art world, Brooklyn, Shuree, Jordan, Maggie, yogurt, fruit, granola, berries, garden, vegetables, bagels, juices, burgers, organic tomatos, steaks, veggie burgers, L train to Morgan Ave, Flushing Farms is right down the block from Roberta's, www.flushingfarms.org, Roberta's, Jeff Lohn,To comment on this episode click here. There are currently Comments
First Aired - 06/12/2011 12:00PM
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This week on The Main Course, Patrick & Katy are joined by the legendary Ariane Batterberry, founding editor and publisher of Food Arts Magazine. Ariane takes listeners on an interesting journey through culinary history and explains how the American Chef was born. Learn about the history of restaurants and hotels in this country and find out why the first dining experiences were a communal affair. Later on the show, Christina Tossi of Momofuku Milk Bar drops by to explain the methods and techniques behind her addictive and creative sweet-tooth inspired desserts. Also on the show, Jonathan Donohue, author of "Man with a Pan". This episode was sponsored by Fairway Market, like no other market.
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The Main Course: Ariane Batterberry (22:11)
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The Main Course, Patrick Martins, Katy Keiffer, Heritage Radio Network, Fairway Market, food talk radio, Ariane Batterberry, founding editor and publisher, Food Arts, Food & Wine Magazine, digital vs print media, online-only exclusive content, people want quick information on the web, food trends, French cuisine, culinary history, Alice Waters, the rise of American chefs, Cajun food, ethnic cuisines, new flavors, Paul Prudhomme, pop up restaurants, New York culture, Puritans, the restaurant emerged in the 19th century,The Birth of the Restaurant (23:59)
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hotels, restaurants, 19th century New York, milestones of 19th century gastronomy, communal dining at hotels, private table outrage, the return of Lafayette, wealth, the people of the revolution had become wealth, Delmonico, Delmonico's Restaurant, the first restaurant in the United States, social centers, 20th century, immigration, technology, lobster palaces, oysters, luxurious foods, prohibition killed the restaurant industry, restaurants always make their money from wine and spirits, speakeasies, French Pavilion, World's Fair, industry transformations, 2008 crash, Gourmet Magazine, food journalism,Christina Tosi of Momofuku Milk Bar (33:06)
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Christina Tosi, Momofuku Milk Bar, desserts, Christina started at WD-50, pastry chef, overachiever mind state, cryovac machines, sous vide, food technology, hazard analysis plan, crack pie, sugar pie, cereal milk, roasted Corn Flakes, toasting deepens flavor, favorite cereal, Golden Grahams, Lucky Charms, Apple Jacks, Ssam Bar, Noodle Bar, David Chang, staying on the same page with everybody in the kitchen, Michael Laiskonis, conceptual cooking, pastry chefs, happy accidents, Ma Peche,Jonathan Donohue, Author of "Man with a Pan" (19:56)
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Jonathan Donohue, The New Yorker, listing editor, Man with a Pan, Mark Bittman, Mario Batali, cooking for children, family cooking, men in the kitchen, http://www.StayAtStoveDad.com, food blogging, Serious Eats, the art of an anthology, men like cooking more than baking, Algonquin Books,To comment on this episode click here. There are currently Comments
